What's on the menu for everyone today?
Leftovers from Monday.
Yesterday's steak dinner turned out better than I would have thought. A neighbor, who likes her steaks WELL DONE, joined us and I just refuse to ruin a steak like that, so I played.
I cut each of the steaks coil-like into ~1/4" strips, skewered them and grilled them with this glaze:
1/4 cup vegetable oil
4 large garlic cloves, thinly sliced
1/4 cup low-sodium soy sauce
4 T. red miso paste
1 tsp. Asian sesame oil
Pinch of sugar
Pinch of salt
Heat the oil and add garlic slices and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender, reserve the garlic oil for another use. Add the soy, miso, sesame oil, sugar and salt to the blender and puree.
Brush on beef skewers while grilling.This recipe is from F&W magazine.
We had wine leftover from weekend, so did a tasting along with dinner and Harbinger's Rielsing was very good with it.
I tossed the cooled garlic oil with the potatoes before grilling them and then tossed with Romano when they came out of the oven. Geez, what a great dinner, but sure can't do the potatoes like that very often.
Leftovers from Monday.
Yesterday's steak dinner turned out better than I would have thought. A neighbor, who likes her steaks WELL DONE, joined us and I just refuse to ruin a steak like that, so I played.
I cut each of the steaks coil-like into ~1/4" strips, skewered them and grilled them with this glaze:
1/4 cup vegetable oil
4 large garlic cloves, thinly sliced
1/4 cup low-sodium soy sauce
4 T. red miso paste
1 tsp. Asian sesame oil
Pinch of sugar
Pinch of salt
Heat the oil and add garlic slices and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender, reserve the garlic oil for another use. Add the soy, miso, sesame oil, sugar and salt to the blender and puree.
Brush on beef skewers while grilling.This recipe is from F&W magazine.
We had wine leftover from weekend, so did a tasting along with dinner and Harbinger's Rielsing was very good with it.
I tossed the cooled garlic oil with the potatoes before grilling them and then tossed with Romano when they came out of the oven. Geez, what a great dinner, but sure can't do the potatoes like that very often.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com